Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the broth/stock, coconut milk, lime juice, avacado, and minced cilantro and process until smooth. Taste and adjust the seasonings.

Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.

To serve, ladle the soup into bowls and garnish with the cucumber slices and whole cilantro leaves.